Choca-Chino Cakes with Ganache

Step 1

Preheat oven to 350º F.Grease 6 jumbo muffin cups*.

Step 2

Microwave 2/3 cup morsels in smalluncoveredmicrowave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR.If pieces retain some of their original shapemicrowave at additional 10- to 15-second intervalsstirring just until melted.Cool to room temperature.

Step 3

Dissolve instant coffee in hot water in small bowl.Combine flourbaking soda and salt in small bowl.Beat brown sugaroil and eggs in large mixer bowl for 2 minutes.Beat in melted chocolate and vanilla extract.Beat flour mixture into creamed mixture alternately with buttermilk.Beat in coffee mixture.Spoon into prepared muffin cupsfilling 2/3 full.

Step 4

Bake for 18 to 23 minutes or until wooden pick inserted in centers comes out clean.Remove to wire rack and cool for 10 minutes.Remove from pan and cool completely.

Step 5

Place remaining 2/3 cup morsels in small bowl. Microwave cream in smalluncoveredmicrowave-safe bowl on HIGH (100%) power until boiling.Pour over chocolate and stir until smooth.Stir in liqueur until smooth.Cool for 10 minutes; pour over cupcakes.Makes 1 cup. Invert cupcakes onto plates.Brush or spoon liqueur over tops.Pour ganache over each cupcake.Serve immediately.